Peanut Butter Blossoms
These cookies are delightfully soft and fluffy, perfectly sweetened, and the peanut butter and chocolate combination just melts in your mouth!
Ingredients
- ½ cup creamy, unsalted peanut butter (4.6oz)
- 2 eggs
- ½ cup unsalted butter, softened (8T)
- ¾ cup coconut sugar (101g)
- 1½ teaspoons vanilla extract
- 2 tablespoons dairy-free milk
- 1 cup white rice flour (160g)
- ¾ cup arrowroot or tapioca starch / flour (90g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- chocolates of choice (I used Hu Snacking and Baking Dark Chocolate Gems)
Instructions
- First, preheat the oven to 350°F.
- Then in a stand mixer bowl or a bowl with a handheld mixer, cream the softened butter and coconut sugar together. Add in the vanilla extract, eggs, peanut butter, and milk. Beat on low until all ingredients are combined.
- Next, add in the rice flour, arrowroot starch, baking soda, and salt. Continue beating on low until the batter is mixed well.
- On a baking sheet lined with parchment paper or a silicone mat, use a cookie scoop or a spoon to drop rounds of cookie dough.
- Bake the cookies on the middle oven rack for 10 minutes. Remove the baking sheet from the oven and gently press your chocolate of choice into the center of each cookie. Return the cookies to the oven and bake for an additional 2 minutes.
- Then remove the cookies from the oven and allow them to cool for about 4 minutes before using a spatula to transfer them to a cooling rack.